Lamb Curry
Ingredients
Charcoal or wood for grilling
3 Tablespoons Olive oil
2kg Lamb Neck and blade, sliced into chops
2 Onions, finely chopped
Piece of fresh Ginger (size of your thumb), peeled and grated
15g Ground Cumin
15g Ground Coriander
20g Masala Curry powder
15g Tumeric powder
15g Dried Coriander leaves
3 Large Tomatoes, skin removed and chopped
4 Bananas, mashed
2 Apples, grated
Juice of 1 lemon
1 Can Coconut milk
250 ml Beef / lamb stock
500g Baby potatoes, halved
Salt to taste
Method
Get the charcoal or wood burning to a medium heat - you can build a large fire because you'll be adding coals throughout the cooking process.
Heat olive oil in a large pot or three-legged pot that can be placed over the fire.
Grill the meat in batches until it's nicely browned, and set it aside.
Sauté the onions in the same pot until they are soft and translucent.
Add ginger and all the spices.
Sauté for a minute to develop the flavors.
Add tomatoes, bananas, apples, lemon juice, and coconut milk.
Add the grilled meat and broth, season with salt, and stir.
When the mixture starts to boil, cover with a lid and let it simmer slowly for about 1 hour, adding coals occasionally.
Add the baby potatoes after an hour.
Let it cook for another hour or so until the meat is tender.
Taste and adjust the seasonings.
Serve with rice.
Enjoy your Lamb Curry
